Directions

1
of
4
Finely crumble cake into a large bowl. Stir in frosting, pressing crumbs together with a silicone spatula or the back of a spoon to make a dough.

2
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4
Between your palms, roll 1 tbsp of the dough into a ball. Place on a parchment-paper-lined sheet pan. Repeat with remaining dough. Refrigerate 15 minutes.

3
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4
Place white and cocoa candy melts in 2 microwave-safe bowls and add 1 tsp oil into each. Microwave each at 50% for 1 minute. Stir and continue to melt at 50% in 30-second increments until a few lumps remain. Sir until smooth. Place red and pink candy melts in 2 smaller bowls and melt as per white candy.

4
of
4
Dip one cake ball in white or cocoa candy to coat and and gently tap so excess coating drips back into bowl. Transfer back to parchment and sprinkle immediately with nonpareils. Or, let dry and decorate with pink and red candy and then top with nonpareils, sugar, raspberries or sprinkles. Repeat with all cake balls, remelting candy if it becomes too thick. (Recipe can easily be doubled.)